It’s interesting that Miko’s diet has adapted so much to ours. As soon as he hears me chopping carrots or broccoli in the kitchen, he comes racing into the kitchen because he knows I’ll share.
He gets so excited, you’d think I’m tearing open a bag of phony bacon or some other awful processed dog treats. Oh my he loves chewing on broccoli and cauliflower stalks and I love that they’re much better for him. Leela is a little more picky, she likes carrots, broccoli, and other whole plant foods mixed into her dinner to a point. But she also loves greasy salted peanuts and potato chips too which she gets in moderation.
They both got excited about this salad because I shared the kidney beans from it. I was excited for this new simple and creamy dill dressing. We pretty much always have hummus in the fridge, great for dipping carrots for snacking and to whip up a simple and fast dressing. I decided to channel more summer weather with the tangy and bright flavors of dill and lemon.
Dilly Hummus Dressing
- 1/2 cup plain hummus
- juice of 1 lemon
- 1 tsp. miso paste
- 2 tbsp. fresh minced dill
- 2 tbsp. nutritional yeast
- 1/4 cup water, as needed
- pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
I am still focusing on using more miso paste over salt for the flavor depth and health benefits and it worked well in this dressing.
The salad was an interesting mesh of romaine, veggies, and kidney beans to make it a hearty meal salad.
The texture was a was not as thick as usual, but still packed a lot of flavor while keeping the salad on the lighter side.
Celebrate warmer weather and rich, herb flavor with this dressing.